I can’t get enough of rhubarb season, and I love to try all kinds of cakes! Rhubarb and marzipan are a heavenly match (as exemplified by my rhubarb marzipan galette). This time I’m making a marzipan cake, infused with a hint of lemon and specked with rhubarb pieces. To top it all off, I’m adding a delicious creamy frosting, made from a mix of mascarpone and sour cream with a touch of tonka.
230g rhubarb, trimmed weight
200g marzipan
165g butter, room temperature
65g sugar
4 eggs
1 tsp vanilla extract
zest from 1 lemon
100g flour
¼ tsp salt
1 ¼ tsp baking powder
For the frosting:
50g butter, room temperature
100g mascarpone
70g soured cream
60g icing sugar
tonka bean
For 1 cake 25 x 11 cm cake tin
Preheat the oven to 160°C fan.
Cut the rhubarb into 1 cm cubes and set aside.
Grate the marzipan and put in a bowl with the butter and beat until you get a paste. Add the sugar and beat again, then add the eggs – one at a time – beating between additions. Add the vanilla extract and lemon zest and beat again.
Add the flour, salt and baking powder and beat to get a smooth batter. Fold through the rhubarb with a spatula.
Grease the bottom and sides of a 25 x 11 cm cake tin. Pour the batter into the tin and bake the cake in the preheated oven for 1h – 1h10 minutes, until a skewer inserted comes out clean.
Leave the cake to cool in its tin completely before removing.
Once cool, prepare the frosting: beat the butter until smooth and soft, then fold through the mascarpone, sour cream, icing sugar and a good grating of tonka bean. Put in a piping bag with a star-shaped nozzle and pipe all over the cake (if the frosting is too soft, put it in the fridge for a bit to firm up a bit).
Keep the cake in the fridge before serving.
TIP: If you don’t want to buy both mascarpone and sour cream for the frosting you can just use mascarpone – it will be a bit sweeter though and lacking the hint of soureness from the sour cream.
Looks delicious!
Thank you Kim 🙂